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This Layerless Lasagna is for all the lasagna lovers out there that avoid making it at home! With this sheet pan lasagna recipe, you no longer have to deal with the hassle of stacking layers upon layers of pasta in neat little rows while trying to get the perfect ratio of filling in between. Now you can pile everything together, and top it with creamy spinach ricotta goodness and melty cheese without sacrificing the flavor!
Table of Contents
- Why you’ll love this sheet pan layerless lasagna
- Sheet pan lasagna ingredients
- How to make layerless lasagna on a sheet pan
- Tips for making the best sheet pan lasagna
- Popular substitutions & additions
- What to serve with sheet pan lasagna
- How to store & reheat lasagna
- Frequently asked questions
- More lasagna recipes:
- Layerless Lasagna Recipe
This sheet pan lasagna recipe is inspired by Giada, the Italian food queen, if you as me. Layerless lasagna takes baked pasta out of its comfort zone, serving up the ultimate crispy edges with a cheesy, meaty sauce for a lasagna like no other.
Why you’ll love this sheet pan layerless lasagna
- Modern twist to a classic recipe. We’re flipping the script on traditional lasagna, offering a fresh approach to familiar flavors through an easier method.
- Comfort food made easy. Craving a hearty and comforting meal? This sheet pan layerless lasagna offers all the cozy elements of traditional lasagna without the fuss! Perfect for busy days or when you just want a quick and tasty baked pasta recipe.
- Perfect make-ahead recipe. The best part about assembling this pasta is you can hold off until you’re ready to bake it by storing it in the fridge. Then, you can just transfer your lasagna to a sheet pan, cover it with cheese, and bake it for a quick weeknight meal.
Sheet pan lasagna ingredients
- Ground beef: To skip the hassle of draining grease after browning, opt for a 90/10 ground beef ratio. However, if you choose a higher fat ratio, make sure to remove the excess grease.
- Onion: I like to use diced yellow or red onion, but you can use another type of onion if preferred.
- Lasagna sheets: Break your lasagna sheets into roughly 2-inch pieces before cooking for easier handling. I suggest using the kind you boil because we will be tossing the lasagna pasta into the sauce before baking
- Marinara sauce: Pick your favorite or make your own easy marinara sauce.
- Cheese: Shredded mozzarella cheese and freshly grated parmesan cheese are mixed into the beef marinara and sprinkled on top before baking.
- Ricotta Mixture: Sauté spinach, garlic, red pepper flakes, and salt. Toss with ricotta and dollop on top of the layerless lasagna.
How to make layerless lasagna on a sheet pan
This delicious layerless lasagna combines browned ground beef, savory marinara sauce, and broken lasagna sheets with a creamy spinach ricotta mixture before being baked on a sheet pan and topped with melty, golden brown cheese.
Prepare the Spinach ricotta mixture
- Saute garlic and red pepper flakes with oil until fragrant.
- Add fresh spinach and toss in the hot garlic oil.
- Cook the spinach until wilted.
- Remove the spinach mixture to a strainer and press firmly to remove any excess liquid.
- Place the spinach in a bowl with the ricotta cheese.
- Stir to combine well and set aside.
How to make the Meat Sauce For Your Lasagna
- After wiping out the pan with a paper towel, reheat with the remaining oil and add the ground beef.
- After crumbling and browning the beef, add the onion and Italian seasoning with salt and cook until the onion is fragrant and softened.
- Add the marinara sauce to the beef mixture and proceed to boil the pasta pieces until al dente. You should stir the pasta often to prevent it from clumping while cooking. Reserve a cup of pasta water.
- Add the pasta water, cooked pasta, and half of both the mozzarella and parmesan cheese to the marinara mixture.
Baking layerless lasagna on a sheet pan
- After tossing together the pasta with the beef marinara, spread the mixture into a prepared baking sheet. Dollop the ricotta-spinach mixture and sprinkle the remaining cheese on top.
- Bake until the pasta is tender, the sauce is bubbly, and the cheeses are lightly browned.
Tips for making the best sheet pan lasagna
- Cook the lasagna sheets al dente. To prevent the pasta from becoming too soft and mushy, cook them so they have a bit of a bite. They will continue to cook and absorb moisture as the lasagna bakes.
- Portion the ricotta topping. Divide the ricotta spinach mixture evenly to make sure each serving gets a generous dollop on top. Trust me; it’s the perfect finishing touch that adds a burst of flavor to every bite!
- Let it cool slightly before serving. Allowing the lasagna to cool for a few minutes after removing it from the oven helps it set and makes it easier to cut into neat portions.
Popular substitutions & additions
- Add extra vegetables. Add veggies like zucchini, mushrooms, bell peppers, and eggplant to make your marinara extra hearty. Just cook them down before adding the sauce so extra moisture is cooked out.
- Substitute the spinach. If spinach isn’t your favorite, you can replace it with other leafy greens like kale or Swiss chard.
- Use cottage cheese. Swap out ricotta for cottage cheese in your layerless lasagna. Just be sure to drain any excess liquid to avoid a watery consistency. Consider blending the cottage cheese for a smoother texture that matches the ricotta.
- Swap out the cheese. I love the classic mozzarella cheesy topping, but you could also use cheddar, Monetary Jack, or a blend of shredded cheeses.
What to serve with sheet pan lasagna
- Fresh Garden Salad
- Caesar Kale Salad
- Strawberry Caprese Salad
- Cheesy Garlic Bread
- Garlic Knots
- Air Fryer Vegetables
How to store & reheat lasagna
Baked pasta dishes are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the fridge.
To reheat: Preheat the oven to 350°F. Remove the lasagna from the refrigerator, place it in an oven-safe dish, and cover it with foil. Reheat for about 10-20 minutes until it’s heated through and the cheese is melted and bubbly. You can also reheat in the microwave for 1-2 minutes, stirring often to ensure even heating.
How long will sheet pan lasagna last in the fridge?
You can store lasagna in the fridge for 3-4 days.
Can I freeze lasagna?
Yes, this layerless lasagna can be frozen. After completely cooling, transfer to a freezer-safe container and store up to 3 months. Reheat as directed above.
Frequently asked questions
I have not tried this recipe with the no-boil noodles and am not sure how it would turn out. If the package says that the no-boil lasagna will be cooked after 30 minutes of being baked with the sauce, then it might work. But, it is probably safer to just boil your noodles. This way, you can enjoy perfectly cooked noodles in every bite.
Layerless lasagna does not require that you cover it with foil while baking. Since it cooks faster than traditional lasagna, there’s less risk of the top burning (the main reason you tent lasagna with foil).
Yes, you can use gluten-free lasagna sheets. Just make sure you follow the cooking instructions provided on the package to ensure proper preparation.
To help prevent the lasagna sheets from sticking together, you can add some olive oil to your pasta water and make sure to immediately transfer to the sauce after draining.
This sheet pan layerless lasagna is the ultimate shortcut hack for an easy and tasty twist on traditional lasagna. With this fun and delicious method, you can enjoy all the goodness of lasagna without the extra work!
More lasagna recipes:
- Heirloom Tomato Lasagna
- Greek Yogurt Lasagna
- Easy Homemade Lasagna
- Eggplant Lasagna
- Spaghetti Squash Lasagna
- 3-Cheese Stuffed Shells
- Spinach Lasagna Roll Ups
If you try this feel good Layerless Lasagna recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
- 4 tablespoons olive oil divided
- 2 garlic cloves minced
- ½ teaspoon red pepper flakes
- 1 5-ounce container baby spinach roughly chopped
- 1 teaspoon salt divided, plus more for cooking pasta
- 1 cup ricotta cheese
- 1 pound ground beef
- 1 onion diced
- 1 teaspoon Italian seasoning
- 1 pound lasagna sheets broken into 2-inch pieces
- 1 25-ounce jar marinara sauce
- 2 ½ cups shredded low moisture mozzarella divided
- 1 ½ cups freshly grated parmesan cheese divided
- Preheat the oven to 400°F. Oil a 12 x 17-inch baking sheet with 2 tablespoons olive oil. Set aside.
- Heat a large deep skillet over medium heat. Add 1 tablespoon oil along with the garlic and pepper flakes. Cook, stirring often until fragrant, about 1 minute. Add the spinach and ½ teaspoon salt and cook, stirring often, until the spinach is wilted, another minute. Remove the spinach mixture to a strainer and press firmly to remove any excess liquid. Place the spinach in a medium bowl. Add the ricotta cheese and stir to combine. Set aside.
- Using a paper towel, wipe the skillet and bring it back to medium heat. Add the remaining 1 tablespoon oil along with the ground beef and cook, stirring often and breaking apart as needed, until the beef is lightly browned, another 5 minutes. Add the onion, italian seasoning and remaining ½ teaspoon salt and cook until the onion is fragrant and beginning to soften, 3 more minutes. Remove from the heat.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta al dente, stirring often to avoid clumping. Drain well, reserving 1 ½ cup of pasta water.
- While the pasta is cooking, add the marinara to the pan with the beef and onion and mix well. Add the pasta water, pasta, half the mozzarella and parmesan cheese and stir to combine.
- Spread the entire mixture on the prepared 12 x 17-inch baking sheet. Dollop the ricotta-spinach mixture, and sprinkle with remaining shredded cheeses. Bake until the pasta is tender, the sauce is bubbly, and the top is lightly browned, about 30 minutes. Remove from the oven and let rest for 5 minutes before cutting into squares and serving.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.